Italian Ragu Meat Sauce, Bolognese Style

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Bolognese serving
Bolognese serving

This Bolognese meat sauce is a classic from the city of Bologna, Italy. I’m sharing this with you but the true author is Marcella Hazen. She brings to you so many classic Italian dishes in her cookbooks.  This meat sauce takes time to simmer but it literally melts in your mouth and is so creamy tasting. Start this in a heavy stock pot and once it’s put together transfer it to a crock pot, it will cook gently as it is suppose to. It freezes well so double the recipe for a quick work night dinner.

Ingredients;
2 TBLS chopped onion
3 TBLS unsalted butter
3 TBLS olive oil
2 TBLS chopped celery
2 TBLS chopped carrot
3/4 LB ground beef, chuck or meat from the neck
1/2 TSP salt
1 cup dry white wine
1/2 cup whole milk
1/8 TSP nutmeg
2 cups canned whole Italian tomatoes in their juice, roughly chopped
12oz-16oz cooked pasta, see recommendations below

Directions;

In a heavy stock pot on med heat add the butter, oil and onion, saute a few minutes until just becoming translucent. Add the celery and carrot. Saute for 2 minutes. Add the beef and salt breaking it apart with a fork. Saute just until the pink is faded but DO NOT brown it. Add the wine and turn the heat up stirring until the wine has nearly evaporated. Turn the heat down to med and add the milk and nutmeg stirring until the milk has evaporated.  Add the tomatoes and stir. Once the tomatoes come to a simmer pour the mixture into a crock pot and cook UNCOVERED for about 3-5 hours OR you can keep it in the original pot and lower the heat to barely a bubble for about 3-4 hours.

Bolognese Sauce
Bolognese Sauce

Best served over cooked Tagliatelle or fresh if you can get it, Tortellini pasta. Sprinkled with grated Parmesan or Romano cheese.